Zesty Italian Zucchini Dip

         Yield: 8 Servings
Categories: Appetizers, Vegetables, Dips, Cheese

3 c Zucchini; Shredded 1 c Cream Cheese; Softened 2 tb Milk 2 Eggs; Large 1/4 c Romano Cheese; Grated 1/4 c Parmesan Cheese; Grated 1/2 c Yellow Onion 2 tb Fresh Parsley; Minced, OR 2 ts Dried Parsley; Crushed 1/2 ts Salt 1/2 ts Oregano; Dried Place the shredded zucchini in a colander, squeeze out any excess water and set aside. Beat the cream cheese to a smooth consistency and blend in the milk and eggs, blending well. Mix in all the other ingredients, including the zucchini, and place in a greased 1 1/2-quart casserole. Bake at 350 degrees F. for 20 minutes, or until heated through and bubbly. Pour into a chafing dish and serve hot. Makes about 5 cups of dip. SUGGESTED DIPPERS: Italian Bread Chunks, Bell Peppers, Hot Dogs, Genoa Sausage